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US5529795A - Method and apparatus for producing longitudinal pasta filata cheese products - Google Patents

Method and apparatus for producing longitudinal pasta filata cheese products Download PDF

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Publication number
US5529795A
US5529795A US08/302,858 US30285894A US5529795A US 5529795 A US5529795 A US 5529795A US 30285894 A US30285894 A US 30285894A US 5529795 A US5529795 A US 5529795A
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US
United States
Prior art keywords
cord
extruding
speed
cheese
pasta filata
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
US08/302,858
Other languages
English (en)
Inventor
Claudio Aldrovandi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dima Srl
Original Assignee
Dima Srl
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from ITBO920088A external-priority patent/IT1257765B/it
Priority claimed from IT93BO000063A external-priority patent/IT1266269B1/it
Application filed by Dima Srl filed Critical Dima Srl
Assigned to DIMA S.R.L. reassignment DIMA S.R.L. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: ALDROVANDI, CLAUDIO
Application granted granted Critical
Publication of US5529795A publication Critical patent/US5529795A/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/008—Apparatus for making soft uncured Italian cheese, e.g. Mozzarella, Ricotta, Pasta Filata cheese

Definitions

  • the present invention the production of pasta filata cheese, such as mozzarella and the like.
  • the cheese paste from out of the molding machine is fed into a hopper.
  • the cord delivered from the hopper is subjected to a manual tug that provides a stretching of the strand.
  • U.S. Pat. No. 4,288,465 discloses a method and an apparatus suitable for shaping pasta filata cheese comprising the steps of extruding pasta filata cheese through extruding means in order to obtain a strand of cheese which is brought to a pair of adjacent, rotating drums around which the cheese strand is wrapped.
  • the drums are operated at a speed higher than the extrusion speed to cause the strand to stretch.
  • the strand then passes through a cooling vat under tension and, after pulling and cooling, it is cut to length suitable for packaging.
  • the above apparatus provides no effective means suitable for controlling automatically the tension applied to the stretched strand, except that the speed of the drums could be controlled by the adjustable power supply of the motor of the same drums.
  • the mentioned apparatuses have not solved effectively the problems connected with shaping pasta filata cheese into form of cord.
  • the object of the present invention is to provide a method that allows to obtain automatically stretched cords of pasta filata cheese.
  • a further object of the invention is to provide an apparatus that allows to carry out the above mentioned method, in a simple and effective way with increased productivity.
  • the objects are obtained in a method for shaping pasta filata cheese into cords, which includes:
  • extruding pasta filata cheese through extruding means for obtaining at least one cord of pasta filata cheese
  • An apparatus for shaping pasta filata cheese into form of cord includes:
  • extruding means for delivering pasta filata cheese in form of at least one cord
  • transport means operated at a speed higher than the speed of the coming out of the cord from the extruding means, so as to cause a stretching in the free strap of the same cord located between the extruding means and transport means and in the cord section situated on the transport means;
  • the described method allows to obtain, in a fully automatic way, stretched cords of pasta filata cheese, with clear advantages in terms of the production, homogeneity and hygiene of the product are concerned.
  • the aforementioned method can be carried out by means of a very simple apparatus and allows to adjust the paste stretching degree, by controlling the speed of the transport belt.
  • FIG. 1 is a schematic longitudinal sectional view of the apparatus for the shaping of pasta filata cheese into form of cord;
  • FIG. 2 is a perspective view of part of the apparatus
  • FIG. 3 is a longitudinal sectional view of another embodiment of the apparatus.
  • FIG. 4 is a plain enlarged view of the apparatus of FIG. 3, with some parts taken away in order to highlight others.
  • reference numeral 1 indicates means for extruding pasta filata cheese in form of a cord 2.
  • the extruding means 1 include a screw feeder 3 located below a hopper 4, which is filled with the cheese paste.
  • the feeder delivers the cheese in a form of a cord 2 onto a conveyor 5.
  • the screw feeder 3 is supported horizontally at a certain height, by a fixed framework 6. Rotation of the screw feeder 3 causes the cheese paste contained in the hopper 4 to be extruded.
  • the cord 2 coming out of the conveyor 5 is fed to the inlet of the transporting belt 7, located downstream of the extruding means 1, in a way that the strand hangs between the extruding means and the belt 7.
  • the transporting belt 7 winds on rolls 8, placed at different height with an upstream roll 8' located lower than a downstream roll 8" with reference to the advancement direction A.
  • the transporting belt 7 is formed by a continuous series of segments 9 linked to chain means not shown and provided with respective grooved blocks 10; the blocks 10 form a throat 11 in which the cord 2 lies while advancing.
  • the cord 2 runs in the groove of a midler guide roll 12 that is rotatably supported by the fixed framework 13 of the transport belt in a position adjacent to the inlet.
  • the operating speed of the transport belt 7 is higher than the one of the cord 2 coming out of the extruding means 1, so that the difference in speed causes the cord 2 to be stretched between the extruding means 1 and the transport belt 7.
  • the cord is gradually stretched also along the transport belt 7.
  • the cord 2 takes the speed of the block 10 only when it reaches the final stretch of the upper run of the transport belt 7.
  • the section of the cord between the extruding means 1 and the transport belt 7 describes a downwardly curved path thus forming a camber, the convexity of which can be detected by any suitable means, for example, an optic means, indicated schematically with the hatched line 14 in FIG. 1.
  • the width of such camber indirectly is a measure of the stretching of the cord 2, thus allowing to proper adjustment of the transport belt 7 operating speed, or, alternatively, the extruding means 1, or both.
  • the cord 2 falls onto a further transport belt 15 partially dipped in a basin 16 for cheese pre-hardening.
  • the cord 2 is brought by the transporting belt 15 in correspondence with cutting means 17, that are designed to sever transversally single portions 18 from the cord.
  • the single portion are then addressed to a subsequent phase of packing.
  • the detecting means 14 are connected to a control unit 19 designed to actuate the motors 20 and 21 that operate respectively the screw feeder 3 and the transport belt 7.
  • FIGS. 3 and 4 show another embodiment of the apparatus for shaping a cheese cord.
  • This embodiment of the apparatus is designed in particular to bring about an improvement in production without excessively increasing the advancement speed of the cheese cords.
  • the apparatus provides at least one couple of extruding groups 22, placed side by side in a horizontal plane.
  • Each of the extruders is equipped with a respective couple of parallel screw feeders 3 (see FIG. 4).
  • the number of the extruding groups 22 depends obviously on the productivity rate that is desired.
  • the conveyor 5 of the extruding groups has a head 23 equipped with a double outlet throat, for delivering two cheese cords 2.
  • the cheese cords 2 are taken over by the transport belt 7 and then carried as previously described, through the pre-hardening basin 16 and up to the cutting means 17, which are designed to sever transversally single portions 18 of cheese.
  • the cheese cords 2 advance at the same speed, whether the transport means comprise only one belt, equipped with a plurality of grooved blocks, or single side by side belts both provided with grooved blocks.
  • the extruding groups 22 are equipped with sensor means 24 designed to detect the extruding pressure value acting on the cheese paste.
  • the pressure values detected by the sensor means 24 are sent to the control unit 19 for actuating the engines 20, 21, so that to automatically adjust the operation speed of the screw feeders 3 in case of deviation of the prefixed pressure values.
  • Such regulation does not depend on the camber length, detected by the means 14, which instead gives an indirect measure of the entity of the cords 2 stretching, thus allowing in turn, to properly adjust the operation speed of the transport belt 7, or otherwise the speed of the extruding means 1, or both.
  • the described method allows to obtain, in a fully automatic way, stretched cords of pasta filata cheese, with clear advantages as far as the production, homogeneity and hygiene of the product are concerned.
  • the aforementioned method can be carried out by means of a very simple apparatus and allows to adjust the paste stretching degree, by controlling the speed of the transport belt 7.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Dairy Products (AREA)
  • Noodles (AREA)
US08/302,858 1992-03-13 1993-03-08 Method and apparatus for producing longitudinal pasta filata cheese products Expired - Fee Related US5529795A (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
ITBO920088A IT1257765B (it) 1992-03-13 1992-03-13 Metodo per la produzione di cordoni di formaggio a pasta filata
ITBO92A0088 1992-03-13
ITBO93A0063 1993-02-23
IT93BO000063A IT1266269B1 (it) 1993-02-23 1993-02-23 Metodo e apparecchiatura per la produzione di cordoni di formaggio a pasta filata.
PCT/IT1993/000019 WO1993017549A1 (fr) 1992-03-13 1993-03-08 Procede et appareil d'extrusion de fromage a pate filiforme

Publications (1)

Publication Number Publication Date
US5529795A true US5529795A (en) 1996-06-25

Family

ID=26330270

Family Applications (1)

Application Number Title Priority Date Filing Date
US08/302,858 Expired - Fee Related US5529795A (en) 1992-03-13 1993-03-08 Method and apparatus for producing longitudinal pasta filata cheese products

Country Status (4)

Country Link
US (1) US5529795A (fr)
EP (1) EP0630180B1 (fr)
JP (1) JPH07504327A (fr)
WO (1) WO1993017549A1 (fr)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5863579A (en) * 1995-01-10 1999-01-26 Farmer Engineering Gesellschaft M.B.H. Plant and method for coagulting pasteurizing and cooking food
US5881639A (en) * 1997-10-15 1999-03-16 Johnson/Nelles Corporation Cheese molder/chiller with closed water cycle
US5967026A (en) * 1997-06-04 1999-10-19 Jakob Nelles Apparatus for the manufacture of reduced and low-fat pasta filata cheese
US6143334A (en) * 1997-10-03 2000-11-07 Sargento Foods Inc. Pasta filata method for manufacturing Swiss-type cheeses
US20030008056A1 (en) * 2001-02-27 2003-01-09 Thomas Henry Process for making cheese
US20050249853A1 (en) * 2004-05-03 2005-11-10 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US20050249854A1 (en) * 2004-05-03 2005-11-10 Leprino Foods Company Cheese and methods of making such cheese
US20050271789A1 (en) * 2004-05-03 2005-12-08 Leprino Foods Company Blended cheeses and methods for making such cheeses
US20090238917A1 (en) * 2004-07-07 2009-09-24 Leprino Foods Company Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
US8221816B1 (en) 2009-11-23 2012-07-17 Ricky Leffelman Process for preparing low moisture filata cheese
US20130309378A1 (en) * 2012-03-30 2013-11-21 Daniel R. Lindgren Cheese forming apparatus and method
US8603554B2 (en) 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
RU2563538C2 (ru) * 2010-07-22 2015-09-20 Хохланд Се Способ и система для формования волокнистой, вязкотекучей сырной массы

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5918565B2 (ja) * 2012-02-20 2016-05-18 大生機設株式会社 手動式チーズモルダー
MX2013001524A (es) * 2013-02-07 2014-08-28 Sigma Alimentos Sa De Cv Sistema, metodo y aparato para elaborar tiras de queso hilado.
IT202200025872A1 (it) * 2022-12-16 2024-06-16 Milkylab S R L Sistema di movimentazione di funi di formaggio a pasta filata e relativa macchina per la produzione di bastoncini di formaggio a pasta filata

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4288465A (en) * 1979-06-13 1981-09-08 Matthew Meyer Preparing cheese having longitudinal fibrous texture
JPS57206334A (en) * 1981-06-11 1982-12-17 Snow Brand Milk Prod Co Ltd Method and apparatus for preparation of string cheese having entangled fibrous texture
EP0186795A2 (fr) * 1984-12-17 1986-07-09 TECNOPROGETTI S.r.l. Dispositif pour la production de fromage à pâte filée
US4902523A (en) * 1989-05-31 1990-02-20 Stainless Steel Fabricating, Inc. Apparatus and method for producing a cheese product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4288465A (en) * 1979-06-13 1981-09-08 Matthew Meyer Preparing cheese having longitudinal fibrous texture
JPS57206334A (en) * 1981-06-11 1982-12-17 Snow Brand Milk Prod Co Ltd Method and apparatus for preparation of string cheese having entangled fibrous texture
EP0186795A2 (fr) * 1984-12-17 1986-07-09 TECNOPROGETTI S.r.l. Dispositif pour la production de fromage à pâte filée
US4902523A (en) * 1989-05-31 1990-02-20 Stainless Steel Fabricating, Inc. Apparatus and method for producing a cheese product

Cited By (34)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5863579A (en) * 1995-01-10 1999-01-26 Farmer Engineering Gesellschaft M.B.H. Plant and method for coagulting pasteurizing and cooking food
US5967026A (en) * 1997-06-04 1999-10-19 Jakob Nelles Apparatus for the manufacture of reduced and low-fat pasta filata cheese
US6143334A (en) * 1997-10-03 2000-11-07 Sargento Foods Inc. Pasta filata method for manufacturing Swiss-type cheeses
US5881639A (en) * 1997-10-15 1999-03-16 Johnson/Nelles Corporation Cheese molder/chiller with closed water cycle
WO2001070037A1 (fr) * 2000-03-21 2001-09-27 Sargento Foods Inc. Procede de fabrication du type a pate molle et caille plastique, destine a des fromages suisses
US6998145B2 (en) 2001-02-27 2006-02-14 Conagra Dairy Products Company Process for making cheese
US20030008056A1 (en) * 2001-02-27 2003-01-09 Thomas Henry Process for making cheese
US7651715B2 (en) 2004-05-03 2010-01-26 Leprino Foods Company Blended cheeses and methods for making such cheeses
US20100239713A1 (en) * 2004-05-03 2010-09-23 Leprino Foods Company Cheese and methods of making such cheese
US20050249854A1 (en) * 2004-05-03 2005-11-10 Leprino Foods Company Cheese and methods of making such cheese
US20060083822A1 (en) * 2004-05-03 2006-04-20 Leprino Foods Company Cheese and methods of making such cheese
US20060083821A1 (en) * 2004-05-03 2006-04-20 Leprino Foods Company Blended cheeses and methods for making such cheeses
US20060083820A1 (en) * 2004-05-03 2006-04-20 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US7579033B2 (en) 2004-05-03 2009-08-25 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US7585537B2 (en) 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
US9681676B2 (en) 2004-05-03 2017-06-20 Leprino Foods Corporation Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese
US20050249853A1 (en) * 2004-05-03 2005-11-10 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US7666458B2 (en) 2004-05-03 2010-02-23 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US20100112137A1 (en) * 2004-05-03 2010-05-06 Leprino Foods Company Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese
US7713564B2 (en) 2004-05-03 2010-05-11 Leprino Foods Company Cheese and methods of making such cheese
US20050271789A1 (en) * 2004-05-03 2005-12-08 Leprino Foods Company Blended cheeses and methods for making such cheeses
US7976886B2 (en) 2004-05-03 2011-07-12 Leprino Foods Company Blended cheeses and methods for making such cheeses
US9603374B2 (en) 2004-05-03 2017-03-28 Leprino Foods Company Cheese and methods of making such cheese
US9277756B2 (en) 2004-05-03 2016-03-08 Leprino Foods Company Cheese and methods of making such cheese
US8241691B2 (en) 2004-05-03 2012-08-14 Leprino Foods Company Cheese and methods of making such cheese
US8642106B2 (en) 2004-05-03 2014-02-04 Leprino Foods Company Blended cheeses and methods for making such cheeses
US8603554B2 (en) 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
US8613970B2 (en) 2004-05-03 2013-12-24 Leprino Foods Company Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese
US8021704B2 (en) 2004-07-07 2011-09-20 Leprino Foods Company Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
US20090238917A1 (en) * 2004-07-07 2009-09-24 Leprino Foods Company Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
US8221816B1 (en) 2009-11-23 2012-07-17 Ricky Leffelman Process for preparing low moisture filata cheese
RU2563538C2 (ru) * 2010-07-22 2015-09-20 Хохланд Се Способ и система для формования волокнистой, вязкотекучей сырной массы
US20130309378A1 (en) * 2012-03-30 2013-11-21 Daniel R. Lindgren Cheese forming apparatus and method
US9049836B2 (en) * 2012-03-30 2015-06-09 Daniel R Lindgren Cheese forming apparatus and method

Also Published As

Publication number Publication date
WO1993017549A1 (fr) 1993-09-16
EP0630180A1 (fr) 1994-12-28
EP0630180B1 (fr) 1996-09-11
JPH07504327A (ja) 1995-05-18

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Legal Events

Date Code Title Description
AS Assignment

Owner name: DIMA S.R.L., ITALY

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:ALDROVANDI, CLAUDIO;REEL/FRAME:007231/0945

Effective date: 19940829

REMI Maintenance fee reminder mailed
LAPS Lapse for failure to pay maintenance fees
FP Expired due to failure to pay maintenance fee

Effective date: 20000625

STCH Information on status: patent discontinuation

Free format text: PATENT EXPIRED DUE TO NONPAYMENT OF MAINTENANCE FEES UNDER 37 CFR 1.362